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Slow Cooker Stuffed Pepper Soup
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| 2 lb | lean, (at least 80%) ground beef |
| 2 | green bell peppers, diced,, (about 1 1/2 cups) |
| 1 small | onion, diced |
| 3 to 4 cloves | garlic, minced |
| 1 can (15 oz) | tomato sauce |
| 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained 1 carton (32 oz) Progresso™ beef-flavored broth | |
| 1 cup | water |
| 2 tablespoons | packed brown sugar |
| 2 teaspoons | salt |
| 1 teaspoon | pepper |
| 4 cups | cooked rice |
| Shredded cheese, if desired | |
Steps
1 spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.
2 stir in all remaining ingredients except rice and cheese.
3 Cover; cook on Low heat setting 7 to 8 hours.
4 When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.
5 Serve soup topped with cheese.
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